Smokey Pumpkin Deviled Eggs
Ingredients
- 1 dozen eggs at room temperature
- 5 tbsp Farmer's Market Foods Organic Pumpkin Puree
- 3-4 tbsp Mayonnaise of choice
- 1 tbsp Dijon mustard
- 2 tsp pickling brine liquid from cornichons jar
- 1 tsp smoked paprika plus more for sprinkling as a garnish
- 6 each small cornichons for garnish
- salt to taste
Instructions
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Place eggs in a large pot of cold water. Cover with a lid and bring to a boil. Once the water is at a rolling boil, shut off the heat and allow the eggs to sit in the water for 12 to 15 minutes.
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Fill up a large bowl with cold water and ice.
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Carefully remove the eggs from the hot water with a slotted spoon and add them to the bowl of ice cold water. Let them sit for until cooled.
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Peel the hardboiled eggs and cut them in half.
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Separate the egg yolks into a mixing bowl and place the halved egg whites onto a platter or egg dish and set aside.
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Mash the cooked egg yolks with a fork and then add the pumpkin puree, mayonnaise, Dijon mustard, paprika, and salt to the egg yolks. Add the pickling liquid one tsp at a time, mixing after each addition. Mix until fully combined. Add more liquid as needed if the mix is too thick.
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Scoop the pumpkin egg yolk mixture into a piping bag. Cut the tip of the bag and fill the egg white shells just to the top – do not overfill.
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Pipe 3-5 thin lines of mixture onto each egg white to resemble the grooves of a pumpkin.
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Cut each cornichon in half lengthwise, then crosswise. Place 1 cornichon piece at one end of the yolk mixture of each egg to resemble a stem.
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Gently cover with a damp paper towel and chill up to 2 hours (if desired).
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Serve immediately or save for up to 2 days
